Ingredients

• For Dough:
• 1.5 cup - high-gluten flour, plus more for dusting
• 3 ounces - warm water or as required
• 1/2 tbsp - classico olive oil
• 1 tsp - instant yeast
• 1/4 tsp - salt
• For Pizza Sauce
• 28 oz (1 can) whole peeled tomatoes (Redpack brand preferred) or fresh tomatoes
• 1 clove - garlic, minced
• 1 tsp - dried oregano flakes
• For topping
• 1 cup - penne pasta
• 1 cup - tomato puree
• 1 tsp - ginger garlic paste
• 1/4 tsp - rosemary leaves
• 1 tbsp - processed cheese
• 1 tsp - oregano powder
• 1/2 tsp - rosemary
• 1 tsp - salt

How to Make Pizza topped with Bake Penne Pasta

• For Dough:
• In a blender, mix on low speed until ingredients come together and form a scrappy dough or mix all ingredients in a bowl.
• Add olive oil and mix for a few seconds longer until it is incorporated into the dough.
• Knead a smooth dough with hands and cover tightly with a plastic wrap.
• Refrigerate for 24 - 48 hours.
• For sauce:
• In a blender, mix well tomato puree, garlic, and oregano.
• Pour into a saucepan and simmer over low heat for 30 minutes (do not boil).
• For Topping:
• Boil or microwave penne pasta with a pinch of salt and water.
• Drain excess water and place under running water to avoid extra starch.
• In a baking try place boiled pasta, tomato puree, ginger garlic paste and rosemary leaves and bake at 200 degree for 30 minutes.
• Making Pizza:
• Take out dough from refrigerator and allow it to warm to room temperature.
• Preheat oven (with pizza stone) to 280 degree one hour prior to making pizza.
• Press the dough into a flat, round disc.
• Use fingers or the palm of hand to press the dough to thin, leaving an outside raised edge.
• Place the dough over your fists and begin stretching it into a large circle.
• Place the dough on a pizza peel which has been dusted with flour or semolina flour.
• Bake at 200 degree for 25 minutes from both sides.
• Remove from oven, add sauce, topping pasta and cheese (perform this step rather quickly so that the dough will not have time to stick to the peel).
• Spread rosemary, oregano and salt.
• Transfer the pizza to the oven and bake until the crust is dark brown (about 20 minutes).
• Remove from the oven and place on a cooling rack for 5 minutes.
• Transfer to a serving pan and slice.
• Serve hot .
• Recipe Courtesy: Cooking With Sapana